Apple Or Peach Coffee Cake
A comforting apple or peach coffee cake with a tender crumb and fruity topping, perfect for breakfast or dessert, appealing to fruit lovers and cake enthusiasts alike.
Ingredients
Instructions
- In a bowl, mix together butter or margarine and sugar.
- Add eggs and milk, then cream the mixture.
- Stir in vanilla extract.
- Add flour, salt, and baking powder, then mix well.
- Pour the batter onto a greased cookie sheet.
- Arrange sliced apples or peaches on top of the batter.
- Sprinkle with sugar and cinnamon over the fruit.
- Bake in a preheated 350°F oven for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to incorporate nuts, walnuts or pecans work wonderfully. You can use almond milk or oat milk as a dairy-free substitute for regular milk. To add a unique twist, mix in some spices like nutmeg or cardamom along with the cinnamon for added depth.
Serving Suggestions
This coffee cake makes a delightful breakfast or brunch item, and it pairs wonderfully with a cup of coffee or tea. For a special touch, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also goes well with a side of fresh fruit, enhancing the overall flavor experience.
Storage & Reheating
To store leftovers, cover the coffee cake tightly with plastic wrap or aluminum foil, or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 20-30 seconds or in an oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Or Peach Coffee Cake contains roughly 857 calories, with 15g protein, 133g carbohydrates, and 5g fat. It is an excellent source of iron (44% of the Daily Value), protein (30% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 595mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen apples or peaches. Just make sure to thaw and drain them well to avoid excess moisture in the batter. Frozen fruit can add a nice texture and flavor, and it’s a great way to enjoy this recipe out of season.
What can I do if the cake is too dry?
If your coffee cake turns out dry, it may be due to overbaking or too much flour. To remedy this in future bakes, try measuring your flour by weight for accuracy. Additionally, you can serve it with a drizzle of glaze or syrup to add moisture and enhance the flavor.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, or add 1/4 teaspoon per cup of flour to help with the texture. This way, you can still enjoy a delicious cake without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).